This is a DIY day recipe!  So feel free to be creative and create your own recipe, go on-line and find a new recipe or make something else entirely.  That’s the beauty & flexibility of DIY Days in the Menu.

In case your curious here is my general approach for this dinner when I make it:

For the frittata I pretty much always include onions and lots of cheese (Gruyére or Parmesan work well), but other than that I vary what goes in depending on the season and what veggies I have in my fridge.  I also season it with a good amount of salt, pepper, and 1-2 other herbs that seem to go well with the veggie combination.  I start it on the stove in one of my All-Clad (or any oven-safe) pans and then finish it in the oven at 350 for about 10 minutes or until it’s cooked through.

For the sweet potato homefries, I usually par-bake (oven or microwave) the potatoes so they’re a little soft, but still hold their shape when you cut them up (leaving the skin on) into roughly 1-inch chunks.  I also cut up an onion into slightly smaller pieces and then put the onion into a large non-stick pan with some olive oil and saute until just starting to get soft.  I then add the potato with lots of salt, pepper and rosemary and let it cook over medium heat for 15-20 minutes...stirring infrequently so that the potato gets browned and crispy on the outside as it’s softening on the inside.   It’s done when it’s your desired tenderness and crispiness (if the potatoes are still too hard after a while you can add a tiny bit of water and cover the pan to steam them and soften them up more quickly).

Serve with a side salad

 

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